| Even our skilled Cooking School Staff members have tricks they
use to make baking and cooking easier. Here are some of our favorite tips from
Patty Roche, Cooking School Manager and Kim Gallagher, Recipe Developer and
Chef in the Cooking School. |
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When making bars or brownies line the pan with
parchment paper. Cut a piece of paper that is just as wide as the pan and is
long enough to hang over the sides of the pan. Grease pan and add the batter,
bake according to directions. The parchment paper acts like a sling. When the
baked good is cool you can lift it by holding onto the paper and setting it on
a cutting board. This allows easy cutting of the bars, avoiding the hard task
of removing the bars from the pan without breaking them. |
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Choose recipes that can be made ahead of time, or at least most
of the preparation can be done ahead when planning a party. With only a few
last minute tasks such as heating on the stove top or in the oven allows you
time to spend with your guests. |
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Whenever you're adding alcohol to your recipe, always be
mindful that it can burst into flame when it comes into contact with the heat.
By removing the food from the heat before adding the liquor, you reduce the
chances of this happening. Also, pour the liquor from a measuring container,
not the liquor bottle, to prevent a spark that could cause the entire bottle to
catch on fire. |
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Always keep in mind that food changes in flavor the longer it
takes to actually get it to the table. Too much of one ingredient might be
perfect during the cooking stage, but can be totally overwhelming after it's
been refrigerated for awhile. Always taste a bite before you serve. |
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If you want to look like a pro buy several squeeze plastic
condiment bottles from any market or cooking store. They make it so easy to
create that artfully drizzled effect with any sauce. |
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Leftover pie dough? Cover it with some Parmesan or
Gruyère cheese and bake it for a delicious appetizer. |
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Always make sure you're cooking with fresh baking powder. Put one
teaspoon in 1/3 cup of water. If it does not fizz toss the baking
powder—it's too old. |
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When marinating food keep these guidelines in mind: Certain
foods like vegetables or chicken soak up marinades quicker than pork or red
meat. For chicken, shrimp, fish or vegetables, 3-4 hours is usually good in the
refrigerator. With pork or red meat, 6 hours works nicely, overnight works the
best. |
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All our chefs agree that mis en place, the prepping and setting
out of the ingredients and planning how you are going to serve them is 90
percent of the work. This includes thinking through everything from getting
bowls of garnish ready to warming the plates. Even the best cooks need to make
lists! |
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Recipes take time to master, so do techniques. Better to be a
master of a few than know a little bit about everything. |
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Relax - there is never likely to be a professional food critic
lurking in your kitchen. |
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